Loaded Egg Salad.jpg

Loaded Egg Salad



8 ounces bacon

4 stalks celery, minced

1/2 cup mayonnaise

1/4 cup minced yellow onion

1 1/2 tablespoons sweet pickle relish

1 1/2 tablespoons prepared yellow mustard

2 teaspoons chile-garlic sauce 

1 1/2 teaspoons dried dill weed

1 teaspoon Worcestershire sauce

1 teaspoon ground black pepper

1/2 teaspoon paprika

1/4 teaspoon salt

12 hard boiled eggs, shells removed



1.Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.

2.Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.

3.Cover bowl with plastic wrap and refrigerate at least 1 hour.